The sustainable Mt. Difficulty winery is the most famous producer in Central Otago.
A perfumed, delicate Pinot Noir, with elegantly textured tannins and soft and supple fruit. Escarpment's style is one of 'the perfect mix of black, red and green fruit flavours'.
Intense aromatics of melon, peach and papaya are accompanied by hints of tomato leaf and capsicum. The palate is crisp but mouth-filling, a small portion of the wine having been oak fermented.
First made in 1982, the Awatea is still the benchmark for great-value Hawke's Bay Cabernet/Merlot blends.
Lychees and almonds with classic gooseberry notes and a hint of wood smoke. A full bodied palate of citrus fruits with the richer flavours of caramel and nougat, leading to a crisp yet spicy finish.
This Sauvignon Blanc, Semillion and Sauvingon Gris blend is left in contact with its skins, fermented in oak barrels and stirred on its lees for 9 months.